Mom's New Beef Stew (Biggest Loser CB)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 303.4
- Total Fat: 7.8 g
- Cholesterol: 64.6 mg
- Sodium: 743.3 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 4.6 g
- Protein: 32.0 g
View full nutritional breakdown of Mom's New Beef Stew (Biggest Loser CB) calories by ingredient
Introduction
Makes 4 - 2 1/2 cup servings. Makes 4 - 2 1/2 cup servings.Number of Servings: 4
Ingredients
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1 Tbsp Oat Flour
1/8 tsp garlic powder
1/8 tsp salt
Pinch of black pepper
1 lb round steak cut into 1" cubes
2 tsp olive oil
8 oz button mushrooms, each halved
1 onion, cut into bite size pieces
1 Tbsp minced garlic
1 tsp dried thyme
2 14oz cans fat free beef broth
2 large carrots, peeled and cut into bite size pieces
1 lb sweet potatoes, peeled and cut into 1" cubes
Directions
In a medium resealable plastic bag, combine the flour, garlic powder, salt and pepper. Add the beef and shake the bag until all the cubes are coated. Refrigerate for at least 15 minutes.
Set a large nonstick soup pot over medium-high heat until it is hot enough for a spritz of water to sizzle on it. Add the oil. Add the reserved beef cubes to the pot in a single layer. Cook for about 1 minute per side or until browned. Reduce the heat to medium. Add the mushrooms, onion, garlic, and thyme. Cook, stirring occasionally with a wooden spoon and scraping and browned bits from the pan bottom, for about 10 minutes, or until the onion is tender.
Add the broth and carrots. Increast the heat to high. When the broth comes to a boil, reduce the heat to low so the mixture simmers gently. Cover and cook for 45 minutes. Add the potatoes. Cook for 45 minutes, or until the beef is fork tender. Season with addional salt and pepper. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user JAIME-LYNN.
Set a large nonstick soup pot over medium-high heat until it is hot enough for a spritz of water to sizzle on it. Add the oil. Add the reserved beef cubes to the pot in a single layer. Cook for about 1 minute per side or until browned. Reduce the heat to medium. Add the mushrooms, onion, garlic, and thyme. Cook, stirring occasionally with a wooden spoon and scraping and browned bits from the pan bottom, for about 10 minutes, or until the onion is tender.
Add the broth and carrots. Increast the heat to high. When the broth comes to a boil, reduce the heat to low so the mixture simmers gently. Cover and cook for 45 minutes. Add the potatoes. Cook for 45 minutes, or until the beef is fork tender. Season with addional salt and pepper. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user JAIME-LYNN.
Member Ratings For This Recipe
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